2941 Restaurant Week Dinner Menu 2020
Three-Course Prix Fixe | Fifty five dollars
Starting Aug 17 to 21, Extended to Aug 24 to 29
Available for Dine-in & Carryout

Appetizers
(choose one)

Heirloom Tomato Gazpacho
cherry tomato, cucumber, Kalamata olive focaccia, opal basil
Duck & Pork Rillette
foie gras mousse, roasted black mission fig, mâche salad
Yellowfin Tuna Tartare
kalamansi aioli, mizuna, candy beet crunch

Entrées
(choose one)

Pecorino Pepato Raviolini
yellow corn, broccolini, marjoram
Grilled Halibut
charred lemon curry, Summer squash, kohlrabi, Thai basil
Beef Duo
filet mignon, braised short ribs, pomme purée "en persillade," Antiboise sauce

Desserts
(choose one)

Watermelon Sangria
rosé granité, mint Chantilly, candied lime zest, meringue
Peaches & Cream “Tart”
poached peach, peach jam & sorbet, whipped ricotta
Chocolate Crémeux
Caraïbe chocolate, yuzu ice cream, chocolate soil

Mignardise
Citrus Glazed Donut


​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye